The Ritz London
The Cookbook
<BR>'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' "Menu Surprise" for the first time...Extraordinary standards.' - British GQ<BR><BR>The Ritz London: The Cookbook is the first book to share the recipes that are served in the restaurant today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter.<BR><BR>The dishes reflect the glorious opulence and celebratory ambience of the dining room at The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes which are simple and others for the more ambitious cook, plus helpful tips to guide you at home, and avoid culinary headaches.<BR><BR>Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There are plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.
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Produktinformationen "The Ritz London"
<BR>'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' "Menu Surprise" for the first time...Extraordinary standards.' - British GQ<BR><BR>The Ritz London: The Cookbook is the first book to share the recipes that are served in the restaurant today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter.<BR><BR>The dishes reflect the glorious opulence and celebratory ambience of the dining room at The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes which are simple and others for the more ambitious cook, plus helpful tips to guide you at home, and avoid culinary headaches.<BR><BR>Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There are plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.
Untertitel
The Cookbook
H | B | T | Gramm
307 mm | 222 mm | 27 mm | 1610 gr
Erscheinungsjahr
2018
FSK
0
Ausgabe
Hardcover
Verlag
Octopus
ISBN-10
1784724963
ISBN-13
9781784724962
Autor
John Williams
Sprache
Englisch
Seitenanzahl
240
Themen
TV-, Starkoch-, Restaurant-Kochbücher, Kochen und Rezepte allgemein, Nationale, regionale und ethnische Küche, Reiseführer: Hotels und Urlaubsunterkünfte
Verantwortliche Person
gemäß Art. 16 GPSR
Hachette Ireland, Unit 8 Castlecourt Centre, Castleknock, Dublin 15, IE, info@hbgi.ie
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